Roasted Asparagus & Almonds

Asparagus grows more like a shrub than a quick garden plant. If you plant it from seed, it takes about three years before you can harvest it. But once it’s coming- oh my!- those fresh stalks are so delicious and tender. I hardly get them inside because I’m usually eating them straight from the ground.

If you happen to have some fresh asparagus in your yard, count yourself blessed and go pick some for this recipe. If you don’t, take advantage of seasonal sales to bring some home from the store this spring!

One of the reasons I enjoy asparagus is that it’s pretty versatile. It can easily be eaten in eggs, on a sandwich, or as a dinner side. It can be dressed up or down, depending on the occasion. And when it’s really only fresh for a few weeks in spring, it makes it all the more special to use it frequently at this time of year.

Roasted asparagus is super simple to make, and it’s one of our very favorite ways to use this seasonal treasure. My son discovered it this year, and now goes back for seconds and thirds of it. No joke.

He also likes to get into my attempted food photography:

And he likes to do his own food photography. 😉

And add things to my beat-up old baking pan…

Ahem. Anyway.

My apologies… this will be a cook by the look, not by the book recipe. But it’s so easy that you’ll soon adjust it to your tastes.

Note: We love it with the almonds on top- it’s so simple and earthy tasting, and pairs perfectly with the asparagus. However, if you don’t eat nuts, it can easily be made without! Likewise, you can play with different seasonings if you have a flavor profile that you’ve been waiting to try.

You will need:

1 bunch of asparagus

Chopped almonds (I generally use about 1/2 cup)

Lotsa butter (about 4+ Tbsp)

Salt & pepper to taste

Set oven to broil.

Break off the woody ends of the asparagus. (I actually don’t always do this when the asparagus is fresh from the garden because I don’t mind chewing through the thick stuff. Do as you will.) Lay asparagus stalks out in a single layer on a rimmed baking sheet.

Sprinkle chopped almonds over top of the asparagus.

Slice butter and place over top of the asparagus.

Sprinkle with salt & pepper.

Roast under the broiler until tender, about 4 minutes each side. You will need to take it out and turn the asparagus spears once, making sure to distribute the butter evenly.

Eat it!

This one-pan, simple side is easy, crowd pleasing, and SO yummy. We hope you enjoy it as much as we do.

Did you try it? Like it? Let us know in the comment section & share it with your friends!

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